Directions

In a small bowl, mix cream cheese, yogurt and 1/2 teaspoon vanilla until smooth. Spread 2 tablespoons on four slices of bread; top with remaining bread to make four sandwiches. Beat eggs, milk and remaining vanilla; dip sandwiches.

In a large skillet, melt butter. Toast sandwiches until golden brown on both sides. To serve, top each sandwich with 1 tablespoon cream cheese mixture and 1/4 cup strawberries.Yield: 4 servings.

Originally published as Strawberry-Stuffed French Toast in Cookin' Up Country Breakfasts Cookbook
1994, p92